Poblano, Corn and Zucchini Pizza
(Pizza de Chile Poblano, Elote y Calabacitas)
Serves: makes one 10 to 12-inch pizza
1 poblano chile, roasted, sweated, peeled and cut into 1 inch strips
1 small zucchini, shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)
1/3 cup corn kernels, fresh or thawed from frozen
1/4 cup slivered red onion
2 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lime juice
1/4 teaspoon chipotle or ancho chile powder
1/4 teaspoon kosher or coarse sea salt, or to taste
All-purpose flour for dusting work surface
1/2 pound pizza dough (recipe follows)
1/2 cup tomato pizza sauce (recipe follows)
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup fresh ricotta cheese or requesón
2 tablespoons roughly chopped Italian flat-leaf parsley, for garnish
1. Preheat oven to 425 degrees.
2. In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.
3. On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.
Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.
Foolproof Pizza Dough
(Masa para Pizza Fácil)
Serves: makes enough for two 10 to 12-inch pizzas
1 teaspoon active dry yeast
1 tablespoon extra virgin olive oil
1 cup lukewarm water (110-115 degrees)
1/2 teaspoon sugar
2 2/3 cups all-purpose flour, plus more for work surface
2 teaspoons kosher or coarse sea salt
1. In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.
2. In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.
Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.
3. Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.
4. Bring the dough back to room temperature, without removing the plastic wrap, before using.
Basic Pizza Sauce
(Salsa de Pizza Básica)
Serves: makes over 2 cups
3 tablespoons olive oil
1/3 cup chopped white onion
2 garlic cloves, finely chopped or pressed
1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)
1 teaspoon dried oregano
1 1/4 teaspoon kosher or coarse sea salt, or to taste
Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat. Use what you need and store the rest tightly covered in the refrigerator for further use.